Ingredients
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For the Crust
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1½ cups Graham Cracker
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1 tablespoon Sugar
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6 tablespoons Unsalted Butter
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For the Filling
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2½ pounds (five 8-ounce packages) Cream Cheese
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1½ cups Sugar
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6 large Egg
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3 large Egg Yolk
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¼ cup Sour Cream
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1 heaping tablespoon grated Lemon Zest
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½ teaspoon ground Cardamom
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2 teaspoons pure Vanilla Extract
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1 recipe Cherry Compote
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Cherry Compote
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½ cup Sugar
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2 tablespoons fresh Lemon Juice
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2 teaspoons Balsamic vinegar
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1 tablespoon grated Lemon Zest
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2 teaspoons pure Vanilla Extract
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1 pound fresh Cherries
Directions
Steps
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1
Done
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Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan. |
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2
Done
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To make the CrustIn a medium bowl, blend the graham cracker crumbs, sugar, and butter. Press the mixture evenly over the bottom and about halfway up the sides of the prepared pan. Use a piece of parchment to press on the crust to make sure it is completely level on the bottom. Bake for about 8 minutes, until lightly golden. Let cool for at least 10 minutes. |
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3
Done
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Meanwhile, increase the oven temperature to 400°F. |
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4
Done
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To make the FillingIn the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), beat the cream cheese on medium-high speed for about 5 minutes, until smooth. Reduce the speed to low and gradually add the sugar, then beat the cream cheese and sugar together for 3 to 5 minutes, until light and fluffy. Add the eggs and yolks, 3 at a time, beating well after each addition. Scrape down the paddle and the sides of the bowl, add the sour cream, lemon zest, cardamom, and vanilla, and mix for another 8 to 10 minutes, until the filling is the consistency of sour cream. |
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5
Done
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Wrap the sides and bottom of the springform pan in heavy-duty aluminum foil, pour the filling into the cooled crust, and place the cake in a deep baking pan large enough to hold it. Fill the baking pan with enough hot water to come about halfway up the sides of the springform pan. |
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6
Done
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Bake for 10 minutes, then turn the oven temperature down to 225°F and bake the cheesecake for another 1 hour and 15 minutes, or until it is firm at the edges but still jiggles slightly in the center; it will continue to set as it cools. |
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7
Done
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Turn the oven off and leave the cheesecake in the oven with the door partially open for 30 minutes. |
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8
Done
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Take the cheesecake out of the water bath and allow it to cool to room temperature, 3 to 4 hours. Once it is cooled, carefully wrap the cheesecake, still in the pan, in aluminum foil and refrigerate overnight. |
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9
Done
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When ready to serve, run a hot knife around the edges of the pan to loosen the cake, then open the springform and release the sides. Carefully transfer the cake to a serving plate. Slice the cheesecake and top with the cherry compote. |
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10
Done
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Cherry CompoteCombine ⅔ cup water, the sugar, lemon juice, and balsamic vinegar in a medium, heavy nonreactive saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue to boil until the liquid thickens into a thin syrup, about 8 minutes. |
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11
Done
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Reduce the heat to medium, add the lemon zest, vanilla, and pitted cherries, and stir for about 1 minute. Continue cooking, stirring occasionally, until the cherries have broken down slightly, 5 to 8 minutes. Transfer to a heatproof glass bowl and let cool to room temperature. The compote can be refrigerated in an airtight container for up to 1 week. |
